☆ 4.7 Article

Determination of endogenous phenolic compounds in honey by HPLC-MS/ MS

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Phenolic compound, organic acid, mineral, and carbohydrate profiles of pine and blossom honeys

Duygu Nur Cobanoglu et al.

Summary: To avoid fraud and adulteration, it is important to distinguish between pine and blossom honey. In this study, various analytical approaches including palynological analysis, UHPLC-MS/MS, ICP-MS, and HPLC were used to differentiate between the two types of honey. Significant chemicals such as phenolic compounds and organic acids were identified using data mining analysis.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2023)

添加到收藏夹

Article Food Science & Technology

Recent Development of Two-Dimensional Liquid Chromatography in Food Analysis

Li Liang et al.

Summary: This paper introduces the application of 2D-LC in food analysis and highlights its characteristics of fast response, high sensitivity, and simple operation in separating and detecting non-volatile organic compounds. The research demonstrates that 2D-LC can be a powerful tool for analyzing food components and its combination with mass spectrum enables rapid, sensitive, and automatic characterization.

FOOD ANALYTICAL METHODS (2022)

添加到收藏夹

Article Chemistry, Applied

k-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity

P. Velasquez et al.

Summary: This study reported for the first time the physical, antioxidant, and antibacterial properties of edible k-carrageenan films containing bee pollen and honey extracts, as well as their evaluation in vitro and on beef. The extracts significantly increased the physical properties and hydro-philicity of the films, as well as the antioxidant and antiradical activity. Nevertheless, the antibacterial activity was not affected by the addition of extracts.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Food Science & Technology

Evaluating the Presence and Contents of Phytochemicals in Honey Samples: Phenolic Compounds as Indicators to Identify Their Botanical Origin

Lua Vazquez et al.

Summary: The study aimed to develop a miniaturized and environmentally friendly method to obtain the phenolic profile of Galician honeys, and evaluate their total phenolic content and antioxidant activity. Liquid chromatography-tandem mass spectrometry was used to quantify 41 target phenolic compounds, allowing for classification of different honeys based on their botanical origin.

FOODS (2021)

添加到收藏夹

Review Biochemistry & Molecular Biology

Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types

Norhasnida Zawawi et al.

Summary: Studies indicate that vitamins in honey do not contribute to its antioxidant capacity, while the content of phenolic acids and flavonoids does have an impact on honey's antioxidant activity.

MOLECULES (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Bioactive Molecules for Discriminating Robinia and Helianthus Honey: High-Performance Liquid Chromatography-Electron Spray Ionization-Mass Spectrometry Polyphenolic Profile and Physicochemical Determinations

Otilia Bobis et al.

Summary: Bioactive molecules from the class of polyphenols, secondary metabolites from plants, are present in honey collected by honeybees from nectar and pollen. Robinia pseudoacacia and Helianthus annuus are important sources of nectar for two monofloral honeys in Romania, each with specific characteristics and biological activities. The polyphenolic profiles of Romanian unifloral honeys from these two sources show common and characteristic compounds, with acacetin proposed as a biochemical marker for Robinia honey and quercetin for Helianthus honey.

MOLECULES (2021)

添加到收藏夹

Article Chemistry, Applied

Antioxidant characteristics of honey from Mozambique based on specific flavonoids and phenolic acid compounds

Fernando Tanleque-Alberto et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)

添加到收藏夹

Article Chemistry, Applied

Identification of acacia honey treated with macroporous adsorption resins using HPLC-ECD and chemometrics

Qian Wang et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Food Science & Technology

Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources

Yiuchung Cheung et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

添加到收藏夹

Article Food Science & Technology

Impact of short-term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Francieli Braghini et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

添加到收藏夹

Article Biochemical Research Methods

Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources

Corina Teodora Ciucure et al.

PHYTOCHEMICAL ANALYSIS (2019)

添加到收藏夹

Article Chemistry, Applied

Floral nectar chitinase is a potential marker for monofloral honey botanical origin authentication: A case study from loquat (Eriobotrya japonica Lindl.)

Yue-Qin Song et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Chemistry, Applied

Evaluation of cellular antioxidant components of honeys using UPLC-MS/MS and HPLC-FLD based on the quantitative composition-activity relationship

Shi Shen et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Biochemical Research Methods

Sugaring-out assisted liquid-liquid extraction coupled with high performance liquid chromatography-electrochemical detection for the determination of 17 phenolic compounds in honey

Zuoyi Zhu et al.

JOURNAL OF CHROMATOGRAPHY A (2019)

添加到收藏夹

Article Chemistry, Applied

Multivariate statistical analysis of the polyphenols content for the discrimination of honey produced in Sicily (Southern Italy)

Gianluigi Maria Lo Dico et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)

添加到收藏夹

Article Oncology

Quercus pyrenaica Honeydew Honey With High Phenolic Contents Cause DNA Damage, Apoptosis, and Cell Death Through Generation of Reactive Oxygen Species in Gastric Adenocarcinoma Cells

Abdurrahim Kocyigit et al.

INTEGRATIVE CANCER THERAPIES (2019)

添加到收藏夹

Article Chemistry, Analytical

Determination of seven phenolic acids in honey by counter flow salting-out homogeneous liquid-liquid extraction coupled with ultra-high performance liquid chromatography-tandem mass spectrometry

Zhihong Shi et al.

ANALYTICAL METHODS (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Quantitative and Discriminative Evaluation of Contents of Phenolic and Flavonoid and Antioxidant Competence for Chinese Honeys from Different Botanical Origins

Shi Shen et al.

MOLECULES (2018)

添加到收藏夹

Article Food Science & Technology

Assessment of phenolic profile of Turkish honeys

Seyda Kivrak et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

添加到收藏夹

Article Chemistry, Analytical

Vortex-assisted liquid-liquid liquid microextraction followed by high performance liquid chromatography for the simultaneous determination of fourteen phenolic acids in honey, iced tea and canned coffee drinks

Marwan Shalash et al.

TALANTA (2017)

添加到收藏夹

Article Food Science & Technology

Simultaneous determination of twenty-five polyphenols in multifloral and cactus honeys using solid-phase extraction and high-performance liquid chromatography with photodiode array detection

A. Y. Badjah Hadj Ahmed et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)

添加到收藏夹

Article Chemistry, Applied

Identification of monofloral honeys using HPLC-ECD and chemometrics

Jing Zhao et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Food Science & Technology

Development and validation of a LC-ESI-MS/MS method for the determination of phenolic compounds in honeydew honeys with the diluted-and-shoot approach

Siluana Katia Tischer Seraglio et al.

FOOD RESEARCH INTERNATIONAL (2016)

添加到收藏夹

Article Chemistry, Applied

Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA

Chunli Sun et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)

添加到收藏夹

Article Chemistry, Analytical

Development and validation of an HPLC-DAD and HPLC/ESI-MS2 method for the determination of polyphenols in monofloral honeys from Tuscany (Italy)

Marco Mattonai et al.

MICROCHEMICAL JOURNAL (2016)

添加到收藏夹

Article Chemistry, Analytical

Ultra high performance liquid chromatography with mass spectrometry method for the simultaneous determination of phenolic constituents in honey from various floral sources using multiwalled carbon nanotubes as extraction sorbents

Saikh Mohammad Wabaidur et al.

JOURNAL OF SEPARATION SCIENCE (2015)

添加到收藏夹

Article Food Science & Technology

Differentiation of Greek Thyme Honeys According to Geographical Origin Based on the Combination of Phenolic Compounds and Conventional Quality Parameters Using Chemometrics

Ioannis K. Karabagias et al.

FOOD ANALYTICAL METHODS (2014)

添加到收藏夹

Article Chemistry, Applied

Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometry

Iwona Sergiel et al.

FOOD CHEMISTRY (2014)

添加到收藏夹

Article Agriculture, Multidisciplinary

High-Performance Liquid Chromatography Analysis of Phenolic Acid, Flavonoid, and Phenol Contents in Various Natural Yemeni Honeys Using Multi-walled Carbon Nanotubes as a Solid-Phase Extraction Adsorbent

A. Y. Badjah Hadj Ahmed et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

添加到收藏夹

Article Chemistry, Analytical

Phytochemical Fingerprints of Lime Honey Collected in Serbia

Uros Gasic et al.

JOURNAL OF AOAC INTERNATIONAL (2014)

添加到收藏夹

Article Chemistry, Applied

Stability of bioactive polyphenols from honey during different extraction methods

Magdalena Biesaga et al.

FOOD CHEMISTRY (2013)

添加到收藏夹

Article Chemistry, Applied

The determination of phenolic profiles of Serbian unifloral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry

Silvio Keckes et al.

FOOD CHEMISTRY (2013)

添加到收藏夹

Article Food Science & Technology

A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

Annamaria Perna et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

添加到收藏夹

Article Agriculture, Multidisciplinary

Classification and Characterization of Manuka Honeys Based on Phenolic Compounds and Methylglyoxal

Stefanie Oelschlaegel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

添加到收藏夹

Article Chemistry, Applied

LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey

Jasna Bertoncelj et al.

FOOD CHEMISTRY (2011)

添加到收藏夹

Article Entomology

Confirmation of phenolic acids and flavonoids in honeys by UPLC-MS

Sophie Trautvetter et al.

APIDOLOGIE (2009)

添加到收藏夹

Article Biochemical Research Methods

Solid-phase extraction procedure for determination of phenolic acids and some flavonols in honey

Anna Michalkiewicz et al.

JOURNAL OF CHROMATOGRAPHY A (2008)

添加到收藏夹

Article Agriculture, Multidisciplinary

Identification of flavonoid markers for the botanical origin of Eucalyptus honey

I Martos et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.